Want to try this yummy recipe? Here’s what you’ll need:

Patties:

• 1 – 1 ¼ pounds salmon
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves of garlic, crushed
• 1 tsp salt
• ¼ tsp black pepper
• ¼ cup Panko breadcrumbs
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 2 tbsp avocado or olive oil

Avocado/ranch topping:

• 1 large avocado, pitted, peeled, and quartered
• ¼ cup sour cream
• 1 tbsp lemon or lime juice
• 2 tsp fresh dill
• 2 tsp fresh parsley
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt, to taste
• ¼ tsp black pepper, to taste
• ¼ cup mayonnaise
• ½ – ¾ cup milk of your choice

To serve:

• Buns of your choice or large lettuce leaves for lettuce cups
• Toppings of your choice

Preparation:

Salmon patties:

1. If there’s skin on your salmon, remove it by gently peeling it back with one hand, using your other hand to hold the fillet down. 
2. Cut the salmon fillet into 1-inch chunks. Then, add half the salmon to a food processor and pulse 15-20 times before adding in the remaining cubes. Pulse for an additional 10-15 times, or until the pieces are about ⅛ inch. This can also be done by hand, with a knife.
3. In a small bowl, whisk together mayonnaise, mustard, garlic, lemon juice, salt, and pepper.
4. In a large bowl, combine the salmon, the whisked mayonnaise mixture, the finely chopped chives and dill, as well as the breadcrumbs. Mix by hand until all of the ingredients are well incorporated.
5. Divide the mixture into 4 equal portions. By hand or with a round biscuit cutter, form each portion into a 1-inch thick and 4-inches wide patty. Place in the fridge for about 15-20 minutes before cooking to ensure the patties hold together.
6. If cooking on the stove, add 1-2 tablespoons of oil to a large skillet over medium heat. Place salmon patties in the skillet in a single layer. Cook salmon burgers for 4-5 minutes per side, or until the internal temperature reaches 140°F. Do not overcook the patties.
7. If cooking on the grill, cook salmon burgers over medium heat for 4-5 minutes per side, or until the internal temperature reaches 140°F. Do not overcook the patties.
8. Serve the salmon patties on the buns of your choice or on lettuce leaves. Top with the avocado/ranch dressing and your favourite burger toppings and enjoy!

Avocado/ranch topping:

1. Add sour cream, lemon juice, and avocado to a food processor. Process until the avocado is smooth, about 30-60 seconds.
2. Add dill, mayonnaise, parsley, onion powder, garlic powder, milk, and salt and pepper,  and process until the ingredients are just combined. Spoon on the patties.

This may just be the perfect summer meal! Serve these salmon burgers with whatever your heart desires, from a side salad to French fries. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.